Greek Lemon Chicken Orzo Soup

An overhead shot of a bowl of chicken, orzo, lemon spinach and carrot soup.

Greek Lemon Chicken Orzo Soup

A healthy and nutritious flavour-packed Greek Lemon Chicken Orzo Soup recipe! Also known as Avgolemono soup, this classic Greek recipe is so simple to make.

5 from 2 votes

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Course: Soup

Cuisine: Greek

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: serves

Calories: 255kcal

Author: Lucy Mathieson

Cost: $10

Equipment

Stove-top

Ingredients

1 tbs olive oil
1 teaspoon minced garlic or 1 garlic clove, minced
1 brown onion finely diced
1 carrot peeled and diced
2 lt (8 cups) liquid chicken stock
140 g (¾ cup) orzo pasta (risoni)
3 eggs
120 ml lemon juice freshly squeezed (approx 2-3 lemons)
350 g cooked and shredded chicken
90 g (3 cups) baby spinach leaves

Instructions

Add the olive oil to a large pot and saute the garlic, onion and carrot over medium heat on the stove-top. Continue stirring until the onion has softened and is translucent (approximately 3 minutes).
Add the liquid chicken stock and bring to a boil.
Once boiling, add the orzo (risoni) pasta and cook, covered, according to the packet directions (but minus a minute from the recommended time).
While the pasta is cooking, whisk the eggs in a bowl. Add the lemon juice and mix through.
Slowly add a large scoop of the hot liquid stock, whisking constantly.
Note: this will stop the eggs from scrambling when added to the soup.
Stir the chicken and spinach through the soup and cook for 2 minutes.
Reduce to a low temperature and very slowly add the egg mixture while stirring.
Cook for 2 minutes or until the soup is creamy and slightly thickened.
Season with salt and pepper and serve.

Notes

RECIPE NOTES AND TIPS

Use fresh lemon juice, if possible - it does make a difference in flavour.
Always combine the eggs with a little hot stock first - to stop them from scrambling when added to the soup.
Don’t boil the soup after adding the eggs – gentle heat is key to keeping it silky and to stop the eggs from separating.
If the soup thickens too much on standing - just add a little extra stock or water when reheating.
For meal prep - cook the base soup, then add the spinach just before serving so it stays fresh and green.
Leftovers can be stored in the fridge for up to 2 days. Reheat gently on the stove while stirring.
Freezer friendly - freeze cooled soup in airtight containers for up to 3 months. Thaw overnight in the fridge or reheat gently from frozen.

Nutrition